Add water little by little until you get a soft, sticky dough — thicker than pancake batter, but softer than bread dough.
(It should slowly fall off a spoon.)
2. Boil water
Bring a large pot of generously salted water to a boil.
3. Form the dumplings
Traditional ways:
✔ With a galuska/nokedli maker — spread the dough over it and push through the holes. ✔ With a spoon — dip spoon in hot water, scoop small bits of dough, and drop into boiling water. ✔ With a grater — spread dough over the big-holed side and let pieces fall in.
4. Cook
Once the dumplings float to the top, cook 2 more minutes.
5. Drain
Strain and toss with a bit of butter or oil to prevent sticking.
Serving Ideas
With Chicken Paprikash (most traditional)
With Hungarian beef stew
With goulash soup
Simply with butter + parsley
Tips
✨ Add 1 tbsp sour cream to the dough for extra softness. ✨ Don’t overmix — you want them fluffy, not tough. ✨ If using a spoon, keep dipping it in the boiling water so the dough slides off easily.
If you want, I can add: 🍽 A full Paprikash + Galuska combo recipe 📸 A Facebook short caption version 🎥 A 20-second step-by-step video script
